PAN SEARED SQUAB WITH RICE DRESSING AND PORT REDUCTION
Steps:
- Sauce: Reduce the port with the shallots and thyme sprigs until 1/4 cup remains. Add the poultry stock and reduce by 1/3. Strain and reserve. Before serving bring to a boil and reduce until thick and glossy, and the last minute mount in the foie gras into the boiling sauce and season.
- Rice: Sweat 1/2 cup onions in melted butter and add rice. Lightly toast rice coating evenly with butter and onions. Add hot stock and 1 bay leaf. Bring to a simmer, cover and cook until the rice is tender. Cool on a lined sheet tray. Store until needed. Cut up hearts and gizzards into small pieces, trim off sinew. Place in small sauce pot, cover by 2 inches with cold water with a bay leaf and crushed garlic. Bring to a boil and simmer for 30 minutes or until tender. Clean the livers, free from veins and dry on paper towels. In a large saute pan add peanut oil when hot season livers with salt and cayenne and quickly sear them on both sides. Set them aside to cool. Add onions, celery and garlic to the pan. Using a wood spoon, scrape the fond off the pan as the vegetables cook. Season with salt and pepper. When vegetables are tender, deglaze with brandy, allow alcohol to burn off. Scape everything out of the pan and store with the livers. When all ingredients are cooled, hearts, gizzards, livers, and vegetables place them all in a food processor. Puree until smooth paste results. Store dirty rice base under refrigeration at all times. In a sauce pan place 4 tablespoons base with rice and 8 ounces of stock, heat through. Add green onions and chopped parsley.
- Pan seared squab: Remove each side of the squab in one piece. Snip the wing tips off. In a hot saute pan add 2 tablespoons olive oil when oil begins to ripple place squab, skin side down or 6 to 8 minutes or until skin is a nice even golden brown. Turn to sear on other side for 8 to ten minutes. If not cooked through place in oven to finish. Mound rice on preheated plates and lay squab decoratively. Drizzle with port reduction.
WALNUT BREAD CROSTINI WITH SAUTEED PEAR, PROSCIUTTO, GORGONZOLA CHEESE AND A BALSAMIC-PORT REDUCTION
Provided by Food Network
Categories appetizer
Time 35m
Yield About 25 hors d'oevres
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Place the bread on a cookie sheet, brush with olive oil and bake until lightly golden brown.
- In a saute pan on medium heat, saute the pears in olive oil for 1 minute just to soften them. Season the pears with salt and pepper. Set aside.
- In a small saucepan or skillet on medium-high heat reduce the vinegar and port to 1/4 of its original volume. Pour into a small bowl and let cool. It will thicken as it cools.
- Place a piece of prosciutto on the walnut toasts, then a small piece of cheese, top with pear and then drizzle the vinegar-port reduction over the top.
SQUAB WITH YOUNG MORELS, ROAST GARLIC AND SAGE POLENTA
Provided by Food Network
Number Of Ingredients 18
Steps:
- In small sauce pan saute shallots and chopped garlic in oil. Once they are soft, but not brown, transfer to a one-pint measuring cup. Add wine, bay leaves, thyme and peppercorns. In a nonreactive baking dish place squab, breast down, along bottom. Pour shallot marinade oven squab, cover, and refrigerate overnight. In a preheated 375 degree oven, place squab, breast-side up in baking dish. Discard marinade. Roast squab for 40 - 50 minutes, or until juices of breast meat turn clear when you poke with a fork. Serve with roasted garlic and polenta.
- For the Roast Garlic and Sage Polenta: Preheat oven to 300 degrees. In bowl toss garlic in 1 tablespoon olive oil. Wrap loosely in aluminum foil and roast in oven for 30 minutes. Remove and let cool. Peel cloves. In large saucepan add chicken broth and garlic. Bring to a boil and let simmer, uncovered, for 30 minutes. Remove from heat and set aside, preferably overnight. Remove garlic from broth, set aside, and bring broth to a boil. Slowly add the cornmeal, whisking constantly until fully incorporated, and mixture thickens. Lower heat and cook polenta for 20 minutes, stirring periodically. Add butter, creme fraiche, sage, salt, and pepper just before serving. Stir well to incorporate. In large saute pan saute morels in remaining oil over a high heat. Serve with squab.
PAN FRIED SQUAB WITH APRICOT GLAZE AND CORNBREAD STUFFING
Provided by Food Network
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. Wash and dry the squab.
- In a medium size heavy skillet, over a medium heat, fry the bacon until crisp. Drain on paper and crumble. Reserve the bacon grease. Add the onion to the skillet and saute 3 to 5 minutes, or until transparent. Add the celery and cook 2 to 3 minutes more. Add the dried apricots and stock. Return the bacon to the skillet and add the parsley. Place the cornbread in a large bowl. Pour the entire contents of the skillet over the cornbread and toss well to coat. Season the squabs inside and out with salt and pepper and stuff with the cornbread stuffing. Truss the squabs. In a large cast iron skillet, heat the reserved bacon fat. Saute the squabs until brown on all sides, turning often. Transfer the squabs to a baking dish and place in the oven. Meanwhile, saute the shallots in the skillet, add the apricot brandy and reduce by half. Add the Habanero chile powder. Add the orange juice and cook until slightly thickened. Glaze the squab every 5 minutes as they finish roasting, for 15 minutes.
- Serve with steamed broad beans.
GRILLED RARE SQUAB WITH FOIE GRAS FRIED RICE AND POMEGRANATE MOLASSES SYRUP
Steps:
- For the squab: In a baking dish large enough to hold the squab, combine the soy sauce, molasses, wine, garlic, ginger, brown sugar, black pepper, and oil. Add the squab, turn to coat, and marinate, covered, about 1 hour.
- Prepare a medium-hot grill and season the squab with salt and pepper. Place the squab skin side down on the grill and cook until brown, about 2 to 3 minutes. Turn and cook an additional 1 to 2 minutes for medium-rare. Be sure to cook the legs an extra 2 minutes on each side. Remove the squab and keep warm.
- For the fried rice: In a medium sautee pan coated with oil, sweat the onions, carrots, celery, and garlic over medium heat for five minutes. Add the rice and the oil and saute for 3 minutes. Deglaze the pan with the white wine, add the chicken stock, season with salt and pepper and bring to a boil. When the mixture begins to boil, turn the heat to low, cover, and cook for 15 to 20 minutes until done, then set aside. Prepare a medium saute pan over high heat. Season the foie gras with the salt and pepper, and then sear each side for about 1 minute each. Add the rice mixture to the foie gras and mix in the chives. Keep warm.
- For the syrup: In a medium saute pan, over high heat, add the oil and cook the shallots, and garlic until golden brown, about 3 to 4 minutes. Add the squab bones and continue cooking until brown. Deglaze the pan with the wine, then add the molasses, thyme, bay leaf and chicken stock. Cook the mixture until the liquid is reduced by 1/2, and then strain to remove the bones. Return the strained liquid to the pan, reduce by half again and set aside. Garnish: 1 teaspoon truffle oil 1 teaspoon lemon juice Salt and freshly ground black pepper 1 1/2 cup pea tendrils.
- In a small bowl, whisk together the truffle oil and the lemon juice. Season with salt and pepper and toss to coat the pea tendrils.
- Plating: Right before serving, whisk the butter and lemon juice into the sauce and correct the seasonings. Mound the rice at one end of a large oval platter. Place the squab breast and legs crisscrossed along the platter and place the pea tendril salad near the squab. Drizzle over the sauce.
PAN-SEARED SOLE WITH A WHITE WINE MUSTARD SAUCE AND ZUCCHINI FRITTERS AND RICE ALMANDINE WITH CRANBERRIES
Steps:
- Remove skin the sole fillets with a knife, leaving only the white flesh of the fish. Season each fillet on both sides with salt and pepper. In a large saute pan, heat just enough olive oil to cover the bottom of the pan, over high heat. Place the sole fillets in the pan and sear both sides until they are slightly brown and cooked through. Top each fillet with the white wine mustard sauce and diced green olives. Plate with Zucchini Fritters and Rice Almandine.
- In a medium sized saute pan, reduce the wine by 1/2 over medium-high heat. Add the mustard and the cream and stir thoroughly until the flavors have combined.
- Thoroughly clean the skin of the zucchini. With a standing grater, shred the zucchini and place in colander to drain the water. Add salt, to taste. In a medium sized bowl, combine the egg, breadcrumbs, and garlic. Add the zucchini to the bowl and toss until it is covered with the breadcrumb mixture. Form the mixture into small patties. In a large saute pan, heat vegetable oil over medium-high heat, and add the patties to the pan. Cook the fritters until both sides are browned and crispy.
- In a small pot, bring 2 cups of water to a rolling boil. Add the rice to the pot and reduce the heat to low. Cover the pot and allow the rice to simmer until all of the water is absorbed. In a small pan, saute the cranberries and almonds in butter over medium heat. Add the cranberries and the almonds to the rice before serving.
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